Steamed Egg with Tofu
This steamed egg with tofu is a light, nourishing dish made with just five simple ingredients. With a silky, custard-like texture and subtle savory flavor, it’s quick to prepare and easy to customize with your favorite seasonings or toppings. Perfect as a side dish or a light main!
- Prep time
- 5 min
- Cook time
- 25 min
- Yield
- 4 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 1 pack silken tofu (Around 14 oz)
- 3 large eggs
- ⅔ cup hot water
- 1 pinch sea salt
- 2 tablespoon soy sauce (or to taste)
- 1 tsp sesame oil (or to taste)
- 1 hand full sliced scallions
Instructions
- 1
If you have a steamer pot, fill the bottom pot with 2-3 cups of water, cover and bring it to a boil. If you don't have one, use a pot that's big enough to fit your bowl (at least 10 inches wide) and put a steaming rack in it.
- 2
Meanwhile, slice the tofu (or cut it into cubes) before lining them in a shallow bowl. The bowl I use is around 8 inches wide and 2 inches deep.
- 3
Whisk 3 eggs in a measuring cup, and add 2/3 cup of hot water (around 160°F/ 70°C, see notes section for more information) to the beaten eggs and mix well.
- 4
Pour the egg mixture through a fine mesh strainer into the bowl with tofu. If you see any air bubbles on the surface, gently pop them.
- 5
Cover the bowl with a plate before putting it in the steamer pot to cook. This helps ensure your steamed egg comes out perfectly smooth on top.
- 6
Once the water is boiling, steam it over medium heat for 20-25 minutes or until the egg custard is set.
- 7
When it's done steaming, carefully take the bowl out from the pot and remove the plate. Sprinkle a pinch of sea salt evenly on top, drizzle soy sauce and a bit of sesame oil. Add chopped scallions and enjoy!